Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fried Tiger Lily Pastries
Ingredients
Directions
Prepare the filling
Wash and soak dried lily bulbs for 1 hour, then discard the soaking water.
Place bulbs in a saucepan with 1 cup water, and cook until soft.
Remove from heat and stir in sugar until it dissolves.
Let the mixture cool, then beat in eggs.
Fill and fry
Fill pastry dough wrappers with the mixture.
Fry pastries in hot oil until golden brown all over.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Pastry | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dried lily bulbs
- Cook until soft to form the bulk of the sweet filling.
- Eggs
- Beaten into the cooled filling to bind it and help it set.
- Pastry dough wrappers
- Enclose the filling and crisp into a golden shell when fried.
- Sugar
- Dissolved into the filling to add sweetness.
The step that matters
Let the mixture cool before beating in eggs. Adding eggs to a hot mixture can scramble them and cause uneven texture, so cooling first keeps the filling smooth and binding.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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